Short ribs, big flavour

Martin’s dish had the “wow” factor on this week’s episode of Rate My Plate – try it for yourself

It was a battle between male and female home cooks on this week’s Rate My Plate. Twenty-eight-year-old Martin Mhlongo, a rugby commentator and animal nutritionist, proved he’s a jack-of-all-trades and a master in the kitchen – wowing Chef Dede Wyt before he beat fellow contestants Faro Moshidi and Norah Gontse to the title and winnings.

Martin’s love for food grew from watching his mother prepare meals for his late father, and everybody on the show could feel the love in his dish. Try his hearty meal and share the smiles around your dinner table.

Watch the show on Mzansi Magic (DStv channel 161) every Tuesday at 9.30pm. #RateMyPlateSA

Short Rib with Chimichurri Sauce

 

Ingredients

Couscous

500ml (2c) Harvestime

Mixed Vegetables

250ml (1c) Harvestime Peas

2 chicken stock cubes

20 ml olive oil

3 fresh garlic cloves,

chopped

250g couscous

½ medium red onion,

julienne

50g unsalted butter

15ml (1T) freshly squeezed

lemon juice

600g exotic tomato mix

250ml (1c) parsley

zest of 1 lemon

salt and pepper to taste

200g feta cheese

Chimichurri sauce:

125ml (½c) mint, chopped

125ml (½c) Italian parsley,

chopped

125ml (½c) curly parsley,

chopped

½ medium red onion,

chopped

3 garlic cloves, chopped

20ml (4t) smoked chilli

flakes

pinch of salt

pepper to taste

 
Beef short rib:

6 pieces beef short rib

100ml olive oil

50ml red wine vinegar

Method:

  • Couscous Place the Harvestime vegetables in bowl of 500ml (2c) hot water and thaw. Drain and set aside.
  • Dissolve the stock cubes in 500ml (2c) parboiled water and set aside.
  • Heat 30ml (2T) olive oil in a saucepan over medium-high heat. Add the onion, garlic and Harvestime Carrots from the Mixed Vegetables Mix and sauté for 2 minutes in unsalted butter and 20ml oil.
  • Add the couscous and stir to toast for about 2-3 minutes. Add 500ml (2c) stock and bring to the boil. Reduce the heat to medium-low, cover and simmer until tender, about 5 minutes. Don’t overcook the couscous as it needs to be firm
  • Remove from the heat and transfer to a bowl to cool. This will look sticky, but it will separate once the remaining ingredients are added.
  • Add the lemon juice and 15ml (2T) olive oil to the couscous. Using a fork, break up the couscous. Then add the tomatoes, red onion, parsley and lemon zest and season with salt and pepper to taste.
  • Spoon into a serving dish and sprinkle the feta on top.
  • Chimichurri sauce Place the mint, parsley, onion and garlic in a bowl. Keep the olive oil and red wine vinegar separate. In a separate bowl, make a spice rub of the chilli flakes and salt and pepper. Allow the flavours to infuse for about 30 minutes.
  • Beef short rib Place the meat on a wooden board and massage the spice rub in. Make sure all sides are well coated. Then add the olive oil and red wine vinegar.
  • Put a griddle pan on medium-high heat and add 50ml (2t) oil to evenly coat the pan. Cook for 3-4 minutes on each side or until rich golden brown and char-marked.
  • Using tongs, hold every surface of the meat against the grill pan to ensure it’s evenly cooked.
  • Serve the short rib sliced and placed on top of the couscous salad, generously covered in chimichurri. Serve extra chimichurri on the side, if you like.